When I went to visit friends in warmer parts of Mexico, I was surprised to see so many kiwis in the market. This drab brown, coarse-skinned fruit embodies the saying that “beauty is on the inside” because when peeled and sliced, it is a most attractive color, with a pattern of tiny seeds in the […]
Continue ReadingAlthough no margarita lover would be without it, Triple Sec is not just for cocktails. In this Mexican guava glazed chicken recipe, Triple Sec or Cointreau makes a glaze and pairs with guava to create a quick yet exotic chicken dish. Coconut rice would be a good accompaniment. If making fresh guava pulp, remove the […]
Continue ReadingThis dessert has coconut in the cream filling and on top — a double dose for coconut lovers. Ingredients ¾ cup sugar 1/3 cup flour 4 eggs 1 cup milk 1 cup coconut cream (such as Coco Lopez) 1 baked 9 inch pie shell or 8 baked mini tart shells 1 cup sweetened flaked coconut […]
Continue ReadingSince lime trees are so abundant in central and southern México, it’s no surprise that good use is made of the leaves as well as the fruit. The following agua, or fruit drink, is probably one of the cheapest and best drinks in the country and perfect for anyone with access to a lime tree. The amount […]
Continue ReadingThis is not the classic margarita, but it’s a great summer blender drink that can be made in quantity. Try this frozen margarita with strawberries instead of mangos. Ingredients 10 ounces frozen diced mango ¼ cup fresh lime juice ¾ cup tequila 2 tablespoons Triple Sec or Cointreau 2 tablespoons sugar 2 cups ice water […]
Continue ReadingIn Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute. Ingredients For the jam topping: 1 cup blueberries, crushed 2 tablespoons water 2 tablespoons apple juice 1 tablespoon powdered pectin (grenatina in Mexico) […]
Continue ReadingRight now we are getting the Tlaxcala peaches, sweet and golden, that pair well with macadamias to make a fruit and nut salsa to serve with grilled fish or chicken, or with cream cheese and crackers. Try combining it with mashed avocado to a make a fruit and nut guacamole. Ingredients ½ cup roasted macadamias, […]
Continue ReadingThis recipe is adapted from the Hacienda de los Morales, one of Mexico City’s oldest and most beloved restaurants. Use thawed frozen berries if fresh ones are unavailable. Ingredients For sauce: 3 tablespoons butter 3 tablespoons sugar 1/3 cup Cointreau (or, in Mexico, Controy) 1/3 cup fresh orange juice 2 tablespoons white wine vinegar 1 […]
Continue ReadingChihuahua’s capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, or wish to prepare a festive meal for a small gathering without cooking a whole turkey. Stove-top grills are becoming increasingly popular and are quite […]
Continue ReadingIngredients: 3 cups grapefruit flavored pop 1 cup white wine 1/4 cup tequila 1 Golden Delicious apple, peeled and cut into small (1/4″) dice juice of 1 lime a dash of salt crushed ice Preparation: Combine the grapefruit pop, white wine, tequila, lemon juice and salt. Place some crushed ice in a 1 qt. pitcher, […]
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